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Jo's Chickpea Salad



Ingredients: (can spread on approx 20 slices of baguette)
250g Camembert in its wooden box
1 garlic glove, peeled and sliced into fine sticks
½ tsp fresh thyme leaves
2 or 3 sprigs of fresh thyme to garnish
1tbsp maple syrup
1 baguette, cut into thin slices
Olive Oil for brushing

Method:
Preheat the oven to 180ºC. Remove the Camembert from its packaging and place on a square of aluminum foil large enough to wrap the Camembert and put back in wooden box. Pierce the top of the Camembert with the point of a sharp knife and stuff the incisions with the garlic and thyme and drizzle with the maple syrup. Loosely fold the foil up over the Camembert and set aside while preparing the baguette.

Brush the baguette slices with olive oil and arrange on baking tray.
Place the Camembert and baguette slices in the preheated oven: baguette until golden and crispy - approx 6 to 8 minutes and Camembert for approx 10 to 12 minutes

Open the foil, garnish with sprigs of fresh thyme and dip in the baguette or use a small pate knife to spread. Can serve hot or cold.


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